Sunday, September 5, 2010


1 cup rice

½ cup moong dal

1 Tbsp cooking oil

Mustard seeds


Powder together: 4-6 cardamoms, 6-8 cloves, 2-3 pieces of cinnamon, 1 tsp cumin seeds

Roast the moong dal to a light brown; wash it along with the rice. Mix salt and the powdered spices with this and let it stay for awhile. Heat the oil; add mustard seeds. When they stop spluttering, add turmeric. Pour in the rice-dal mixture, roast it for a minute or two, then add sufficient water. Let it cook slowly on a low heat. Fluff with a fork, and serve.

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